This is a perfectly moist, wonderfully chocolate cake with a great crumb. It holds up well over time and under frosting. I've tweaked the original Hershey's recipe only slightly to include a bit less sugar and some whole wheat flour which no one has ever noticed.
Read MoreThis is the perfect dessert to bake in the fleeting moments that rhubarb and cherries' seasons overlap; rhubarb's tartness tames the cherries' sweetness, and the hibiscus keeps you digging your spoon in until the whole thing is magically gone.
Read MoreI adapted the Coriander and Cilantro Flatbread recipe to make this kale- and Fontina-stuffed roll-up. It's like a vegetarian stromboli! Delish!
Read MoreIn DC, there's a great breakfast/brunch spot called Open City. My favorite dish on its menu is the multigrain pancakes, and this recipe from epicurious is a very good approximation. Hearty, flavorful, these fill you up but don't weigh you down.
Read MoreEnormous pizza fans, we adapted this crust recipe from one we found on allrecipes. It's a lovely alternative to the standard white-flour crust.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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